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Home » Recipes » Main Dish Recipes » Freezer Cooking Recipes » Sausage and Cheese Biscuits (Freezer Cooking!)

Sausage and Cheese Biscuits (Freezer Cooking!)

By Lynette on July 18, 2014 · 13 Comments

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Sausage and Cheese Biscuits Freezer Cooking

I have another freezer cooking breakfast idea for you today!  Unlike the breakfast burrito recipe, these Sausage and Cheese Biscuits are smaller which also  makes them perfect for an after school snack!  I love batch cooking something like this so that I can have a hearty breakfast within a few minutes.  Especially with school starting in a few weeks, I’ve been looking for ways to make our mornings simple(r).

Ingredients for Sausage and Cheese Biscuits

Sausage and Cheese Biscuits

To make these sausage and cheese biscuits you will need:

4 Cups Shredded Hash Browns, thawed
4 Tbsp. Butter, melted
1 teas. Salt
1 teas. Pepper
8 Eggs
1 ½ Cups Shredded Cheddar Cheese
1 Cup Sausage, cooked and crumbled

Hashbrown Potatoes for Meaty Biscuits for breakfast freezer cooking

Preheat your oven to 400 degrees fahrenheit.  In a large bowl combine the shredded hashbrowns, butter, salt and pepper.  Spray your muffin tin VERY well with cooking spray and fill the cups about ¾ of the way full with the hashbrowns.  I sued my fingers to mold them to the muffin cups.  It’s okay if they stick out a bit.  Try to make the sides all the same thickness so they will cook evenly.  You’ll also want to make sure there’s plenty of hashbrowns at the bottom of the muffin cups.

Bake 20-25 minutes, or until they are starting to brown. Let cool slightly.

How to make sausage and cheese biscuit
Reduce oven to 350 degrees fahrenheit.  Take half of the shredded cheese and spring it in the bottom of the hashbrown cups.  Repeat with half of the sausage crumble.  Whisk the eggs together and fill the cups until almost full.  Top with the second half of the cheese and sausage.
Take half of the Shredded Cheese and sprinkle in the bottom of the cups. Repeat with half of the Sausage Crumble.

Freezer Cooking Sausage and Cheese Biscuit Recipe

Bake until the eggs are set which takes about 20 – 25 minutes.  These are soooo good right out of the oven.  Otherwise, I let them cool a bit and place them on a cookie sheet in the freezer.  After two hours, place them individually into ziploc gallon bags.  They’re ready to heat up in the microwave when you’re ready to eat!

Enjoy!

If you plan to do a lot of freezer cooking, make sure to grab these pans!  You won’t find a better deal!

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Freezer Cooking Sausage and Cheese Biscuit Recipe

Sausage and Cheese Biscuits

  • Author: Lynette Rice
  • Prep Time: 10 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 8
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
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Description

Easy sausage and cheese biscuit recipe that’s perfect for freezer cooking!


Ingredients

Scale
  • 4 Cups shredded hashbrowns, thawed
  • 4 Tablespoon butter, melted
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 8 eggs
  • 1 ½ Cups sharp cheddar cheese, shredded
  • 1 Cup sausage, cooked and crumbled

Instructions

  1. Preheat oven to 400˚F.
  2. In a large bowl combine the hash browns, butter, salt, and pepper.
  3. Spray a muffin tin with cooking spray. Fill the cups about ¾ of the way full with the hash browns.
  4. Press with your fingers to mold the Hash browns to the cups all the way to the top. Don’t worry if they stick out a little. Try to make the sides the same thickness all the way around for even cooking. Make sure there are hash browns on the bottom of the cup.
  5. Bake 20-25 minutes, or until they are starting to brown. Let cool slightly.
  6. Reduce oven to 350˚F.
  7. Take half of the Shredded Cheese and sprinkle in the bottom of the cups. Repeat with half of the Sausage crumble.
  8. Whisk the eggs together and fill the cups until almost full.
  9. Top with the second half of cheese and sausage.
  10. Bake until eggs are set, 20-25 minutes.

Notes

To Freeze: Let cool and place on a cookie sheet in the freezer. After two hours, place them in a storage gallon bag until you’re ready to enjoy. Microwave for a few minutes before serving for breakfast!


Nutrition

  • Serving Size: 1 biscuit
  • Calories: 58
  • Sugar: .1
  • Sodium: 153.8
  • Fat: 5.1
  • Carbohydrates: .2
  • Protein: 2.8
  • Cholesterol: 52.2

Keywords: sausage and cheese biscuits

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About Lynette

Lynette is the home cook, recipe tester and photographer for Cleverly Simple which she created in 2010.  Most of her recipes come from the treasured recipe box passed down from her great-grandma, grandmother, and mother.

Lynette’s recipes and projects have been featured in Country Living, Good Housekeeping, House Beautiful and others.

Reader Interactions

Comments

  1. Ellen

    August 16, 2019 at 12:17 pm

    Ok, the recipe looked good plus the calories were really good for me being I’m always on a diet. I had to borrow extra pans…who has 36 muffin tins anyway? Come to find out, the recipe only made 12, not great on the calories anymore and I was more than annoyed. From the photo, these were not mini muffins nor was it said anywhere that regular muffin tins were not used. This puts a further nail in the coffin of Pinterest recipes!

    Reply
    • Lynette

      August 21, 2019 at 8:38 am

      I apologize that there was confusion with the recipe. I’ll take a look and update it to make it more clear. Thanks for the feedback.

      Reply
  2. Abbey gunderson

    April 03, 2018 at 12:22 pm

    My hubby thinks they would be mushy with the hash brown. What do you think?

    Reply
  3. Sarah

    February 05, 2018 at 1:55 pm

    how long will the last in the freezer

    Reply
    • Lynette

      February 06, 2018 at 10:19 am

      Hi Sarah, I usually keep things in the freezer for no more than three months just to keep them tasting fresh. Of course, if you use a vacuum sealer you can keep things in the freezer much longer.

      Reply
  4. Sarah

    January 30, 2018 at 8:45 am

    I made these and love them for breakfast. The only thing that didn’t make sense to me was how you got 36 from this recipe if it’s only 8 eggs. I came up with 18 cups total and they were filled decently. Overall these turn out well if you spray the cups with plenty of non-stick to get the hashbrowns out.

    Reply
    • Lynette

      January 31, 2018 at 8:45 am

      Hi Sarah, I used a mini muffin pan. If you use a large muffin pan you would get less.

      Reply
  5. Twila

    December 11, 2014 at 7:56 pm

    How long will they last in the freezer?

    Reply
  6. Pauline

    August 15, 2014 at 3:14 am

    Love the look of these but we don’t seem to have your type of Hash Brown here in Australia. Would coarsely grated raw potato work instead. Thanks!

    Reply
    • Sheryl Klein

      March 07, 2015 at 10:30 pm

      Shredded or grated potato would work buy soak in water first to remove the starch then dry in paper towels. Also the cooking time would be a bit less so watch carefully.

      Reply
      • Lynette

        March 10, 2015 at 7:44 am

        Thanks Sheryl!

        Reply
  7. rachael muhlhauser

    August 11, 2014 at 10:40 am

    How many does this yeild?

    Reply
  8. Rosemarie Groner

    July 23, 2014 at 7:15 pm

    I’m so excited about these! I’m going to try them next weekend. Thanks for posting! I just discovered you and subscribed after reading only two posts! That’s a new record:)

    Reply

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Lynette Rice head shotHi, I’m Lynette. My desire is to help women who feel uninspired weave time honored recipes into their routines to create a sense of simplicity. Most of my recipes come from the treasured recipe box passed down from my great-grandma, grandmother and mother. And I want to share them with you.  Learn more.

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